• For Th« Farm Wife
(Continued from Page 20)
can be prepared, covered and re
frigerated overnight. Bake in
preheated moderate oven (350
degrees) about 40 minutes or un
til piping hot.
<i A
TURKEY-GKLEN BAKE
cups green beans, trimmed,
fresh or frozen
IV4 cups boiling water
Z¥i cups turkey, cooked, diced
1 can (10Vi ounces) mush-
room soup
Va teaspoon salt
Vs teaspoon pepper
1 cup packaged precooked rice
3Vi ounces onion rings, french
fried (1 can)
6 tomato slices
Cook green beans in boiling
water 5 minutes Preheat oven
to 400 degrees Add turkey,
sauce, and seasonings to green
beans; simmer 2 minutes. Stir in
the rice and half of the onion
rings Pour into a 2-quart cas
serole. Top with remaining
onion rings and tomato slices
Bake 20 to 25 minutes. Makes 6
servings of 1 cup each, with
about 420 calories per serving.
VARIATION: Omit the mush-
SAVE AT
BOB’S
Save Rite
market
743 S. BROAD ST.
LITITZ, PENNA.
Hours: Mon. thru Sat. 9 to 9
Sunday 9 to 5
Why I took my
loan business
to the Key Bank
That’s where they talk my language.
There's Stanley Musselman in the
agricultural loan department. He
knows farming as well as 1 do. He
gave me some good advice on plan*
ning for profitable management
even had some ideas on how i could
improve my operation. The cost of
my loan was detailed so that I had a
clear understanding of where I was
headed financially. I recommend the
Key Bank to get the best farm man
agement adviceand any loan needed
fo improve your farming operation.
Just ask for Stanley Musselman.
LANCASTER COUNTY FARMERS NATIONAL
■ 11
froom soup. Increase the water
to 1% cups. Add 5 chicken
bouillon cubes, Va cup diced
celery, and V* cup finely diced
onion with the turkey and sea
sonings Omit the onion rings.
Calories per serving will drop
to about 250.
t * *
MIDCET SWEDISH
MEAT BALLS
Meat Balls:
% cup rolled oats, quick or
old-fashioned
Vt cup milk
1 egg
Vt cup grated onion
1 teaspoon salt
V\ teaspoon pepper
V 2 teaspoon ground mace
2 teaspoons Worcestershire
sauce
1 pound ground beef
Vz pound ground pork
Sauce:
2 tablespoons all-purpose flour
Vz teaspoon salt
Vt teaspoon pepper
2 cups milk
1 teaspoon Worcestershire
sauce
Por meat balls, combine all
ingredients thoroughly. Shape
to form small meat balls, using
about 1 tablespoon meat mix
ture for each. Brown in small
amount of shortening in large
skillet, turning frequently until
browned on all sides. Add V*
cup water. Cover; simmer 30
minutes. Remove from heat.
For sauce, remove meat balls
and drain off all but about 2
tablespoons drippings from pan.
Add flour, salt and pepper to
drippings in pan; mix well. Add
milk and Worcestershire sauce
Simmer about 5 minutes or un
til thickened, stirring frequently.
Add meat balls Heat thoroughly.
Sprinkle with snipped parsley.
Makes 48 meat balls.
'Heres a frosted chocolate
cake that will freeze well—
“RED” CAKE
IVa cups sugar
Va cup shortening
IVa teaspoons vanilla extract
1 teaspoon cherry extract, if
desired
2 tablespoons red food color
ing
2V< cups enriched flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vinegar
Cream sugar and shortening
until light and fluffy. Beat in
eggs, one at a time. Add vanilla,
cherry extract and food color
ing Stir together flour, baking
soda and salt. Combine butter
milk and vinegar; blend into
creamed mixture alternately
with flour, beginning and end
ing with flour. Pour into two
greased 9-inch round pans Bake
in preheated 350 degree oven
30 to 35 minutes, or until done.
Cool 10 minutes before remov
ing from pans. Cool completely.
Frost with Creamy White Frost
ing.
CREAMY WHITE FROSTING
1% cups milk
% cup flour
1 Vi cups sugar
IV4 cups butter
11/:I 1 /: teaspoons vanilla extract
% teaspoon almond extract
Gradually add milk to flour;
cook over medium heat, stirring
constant until thick white sauce
foims Cool Cream sugar and
butter until light and fluffy.
Add cooked mixture gradually,
beating until smooth Blend in
flavorings. Frosting should be
consistency of whipped cream.
A doctor advises “To become
beautiful, get a lot of sleep”.
Fine, Doc, but some of us have
only 24 hours per day.
Lancaster Farming, Saturday, April 19.1969—21
Ladies,
Have You Heard? ...
By Doris Thomas, Extension Horae Economist
What’s In Canned Meat?
Federal and state laws require that ingredients be listed on
cans of meat
The label will give you an indication of
the proportion of the product that is meat. The
ingredient in the can in the largest amount is
listed first. Ingredients in the least amount
are at the bottom of the list.
If you look at the list of ingredients on a
can of beef stew, you know there’s moi e gravy
and potato in that can of beef stew than there
is beef
When you buy a canned meat mixture, be
sure to read the label carefully so you know
what you’re getting for your money.
Don’t Hurry
Wage a war on hurrying, the cause of two
thirds of accidental deaths that occur in the
home in the United States each year.
Keep stairway and passage
ways clear of clothing, tools,
and toys
Anchor rugs securely.
Avoid loose scatter rugs.
The more you polish waxed
floors, the harder and safer the
wax becomes.
Between waxings use only a
dry mop for further safety.
Keep stepladders in good re
pair and use them properly
Wipe up all spills immediate
ly.
Piovide adequate lighting in
halls and on stairs
Prevent falls in bathtubs and
showers by installing grabbars
and using rubber suction-type
bathmats
Perfect Soft-Eggs
Use enough water to cover
the egg and use same amount
each time you soft cook eggs
Be sure water is at same tem
perature or rate of boil each!
time. I
«c..'
%_ •
THOMAS
Keep eggs at constant tempera
ture in the refrigerator.
Eggs equal in size should be
done at the same time The
larger the egg, the longer it
should be in the watei
Vary the minute cooking
time by 15 to 30 seconds to suit
individual preference.
Sponges and Snows—are light
gelatin puddings with the deli
cate texture their names imply.
These puddings are clear, basic
gelatins to which you add egg
whites after the gelatin has par
tially set, then beat the mixture
until stiff chill until firm and
ready to seive To vary a snow
or pudding, serve it with a cus
tard sauce garnished with sliced
fresh or canned fiuit; add crush
ed or mashed fruit, such, as
bananas, berries, or peaches to
the gelatin mixture; or fill a
piepared pie shell with a sponge
mixture and garnish with dabs
of whipped cream
SUPER
SHOES
Self Service
3750 Columbia A\e.
Lancaster
Lane. Co.’s Largest
Shoe Store
All Ist Quality
Super Low Prices